Step 1

Heat the oil in a large non-stick frying pan and fry the onions over a medium–high heat for 3–4 minutes, or until softened, stirring constantly. Add the garlic and cook for a few seconds more, stirring.

Step 2

Tip the onions and garlic into a slow cooker and toss with the flour. Stir in the stock, mixed herbs, turmeric, if using, and lots of freshly ground black pepper until well combined. Add the chicken to the slow cooker pot (there’s no need to cut it up), cover and cook on High for 3–4 hours or Low for 5–7 hours, until the chicken is very tender.

Step 3

Remove the lid and shred the chicken into small pieces using two forks. Stir in the milk and season with salt and pepper. Cover and cook on High for 15 minutes more, or until the soup is hot. Sprinkle over the herbs and serve with the warm crusty bread, if you like.